Mexican Chicken and Rice

• 4 boneless, skinless chicken breast halves
• 1 cup salsa
• 1 cup chicken broth
• 2 cups instant white rice
• 1 cup grated Cracker Barrel Cheddar Cheese

1. BRING chicken, salsa and broth to a boil in a large frying pan; cover.
2. Simmer 10 min.
3. Return to boil.
4. STIR in rice.
5. Sprinkle with cheese; cover.
6. Remove from heat.
7. Let stand 5 min.

chicken, salsa, chicken broth, instant white rice, grated cracker barrel

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-83336.aspx (may not work)